You know you’ve found an amazing recipe when everyone has at least three helpings, each. Oh yes…these cookies are irresistible. I baked a batch for a family gathering recently, and people couldn’t stop raving…or having “just one more.” It was awesome. Bring a batch of these gems to a party and everyone will want to be your friend.
For some crazy reason, Guittard Chocolate Chips were on clearance recently at Albertsons. I bought a few bags, but I should have bought more because these cookies go fast…and now Albertson’s isn’t carrying them anymore, as far as I can tell. Tragic. In my book, this is the best chocolate chip cookie recipe out there. The chips stay somewhat melty, even after the cookies have cooked. The texture is just the right amount of chewy and soft…cookie heaven.
Update: Found the chips at Vons! If you have a Safeway near you, you just may be in luck!!
I’m sorry there aren’t any more photos…they just disappeared so quickly!
Guittard’s Original Chocolate Chip Cookie
Yield: 7 dozen 2 inch cookies
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla (Laura note: I like to add a teeny splash extra!)
2 cups (12 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
1 cup chopped walnuts (optional) (Laura note: use ’em!!)
Preheat oven to 375ºF.
In a small bowl combine flour, baking soda and salt; set aside.
In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.
Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.